Effects of sodium triphosphate, citric acid, sodium glutamate, and sodium chloride on formaldehyde content in minced Baltic cod stored at 253 K
1991
Swiniarska, J. | Chojnacka, M. (Akademia Rolnicza, Szczecin (Poland). Inst. Technologii Zywnosci Pochodzenia Morskiego)
The additives were found to reduce the formaldehyde content in minced cod, protect proteins at the initial stage of storage, and increase hydratation properties of the fish muscle tissue
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Bibliographic information
Zeszyty Naukowe Akademii Rolniczej w Szczecinie. Rybactwo Morskie i Technologia Zywnosci (Poland)
Issue
143
ISSN
0239-9180
Pagination
pp. 111-120
Other Subjects
Acido glutamico; Almacenamiento en frigorificos; Cloruro sodico; Formaldehidos; Composicion quimica; Poisson congele
Language
Polish
Note
4 fig.; 1 table; 16 ref. Summary (En)
Type
Summary
1993-08-15
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